Creamy Chicken Piccata
adapted from Pampered Chef
1 ¼ lbs boneless skinless chicken breasts
2 Tbsp olive oil, divided
1 ½ Tbsp lemon pepper
3 (14 ounce) cans 33% reduced-sodium chicken broth (about 6 cups)
½ medium onion, diced
12 oz uncooked angel hair pasta
4 oz cream cheese, softened
1 (14-oz) can artichoke hearts in water, drained and finely chopped
¼ cup cups capers, drained and rinsed
grated fresh parmesan cheese
Cut chicken into 1-in. pieces. Combine chicken, 1 tablespoon of the oil and rub in a large bowl; toss to coat. Heat remaining oil in a skillet over medium-high heat 1–3 minutes or until shimmering. Add chicken to hot skillet; cook and stir 10 minutes or until chicken is golden brown and centers are no longer pink. Remove chicken from skillet; set aside.
Add onion to skillet; cook 10–20 seconds or until onion is and fragrant. Carefully add broth and bring to a boil. Add pasta to skillet; cook, uncovered, 7–8 minutes or until pasta is tender, stirring occasionally.
Zest lemon to measure 1 tablespoon. Juice lemon to measure 4 tablespoons. Add zest, juice and cream cheese to skillet; stir until cream cheese is fully incorporated. Add chicken and artichokes to skillet. Cook, covered, 1–2 minutes or until heated through. Remove from heat; stir in capers. Garnish with parmesan cheese, if desired.